I’m totally obsessed with bruschetta these days. Specifically asparagus and avocado bruschetta. I think it has a lot to do with a fantastic new bakery opening in my neighborhood. I’ve never been a huge fan of bread in Rome. I know everyone loves the bread from Roscioli, which is basically pane di lariano. And I can appreciate that it is good, but big huge loaves, with rock hard crust and huge airy bubbles inside a slightly chewy crumb just doesn’t do it for me personally.
Instead Forno da Milvio is making bread that is denser, slighty sour doughy and with crust that is not so agressive it’s going to cut the roof of your mouth open. The down side of all this is that I’ve probably been eating more bread than ever.
But rather than just eat the bread, I’ve been making a meal out of it, especially at lunch time. Last week up in Umbria (where I made sure I brought one of the loaves from Rome up with me) I made what was basically avocado toast and called it lunch. But since I toasted it over the coals, rubbed it with garlic and olive oil, and finally topped it with sauteed wild asparagus and grated parmigiano reggiano I think it deserves the upgrade to asparagus and avocado bruschetta.
foto : @fornodamilvio
Ingredients
- Whole grain sour dough bread
- 1 ripe avocado
- lemon juice
- Salt
- olive oil
- 1 shallot, diced
- 1 cup asparagus tips
- 1 garlic clove
- Parmigiano reggiano
Instructions
- Mash the avocado with a bit of lemon juice and salt until smooth.
- Pour olive oil into a small sautee pan, add shallot and left soften for a few minutes. Then the asparagus and turn flame to medium. Season with salt and cook until tender, adding a bit of water. It should take about 8 minutes. Make sure all the water is evaporated.
- Slice the bread into half inch slices. Toast over coals, or in the toaster.
- While still hot, rub bread with garlic and drizzle with olive oil.
- Top with a few spoonfuls of avocado, some asparagus and some parmigiano reggiano grated on the big hole of the grater. Season with salt and pepper and enjoy with a salad.
I just bought all these ingredients yesterday without a thought of what I was going to make and now I know exactly what I am having for dinner tonight 😊 just lovely
Fantastic!
Ciao’ Elizabeth,
You recipe for the Asparagus and Avocado Bruschetta includes a diced shallot but your instructions do not include when and where to use it in the recipe. Could you please provide that information?
Grazie!
Dan D
Sorry! Good catch. Fixed!
The recipe sounds delicious. I see shallots in the ingredients list, but not in the directions. Where are they used in the recipe? Thanks.
I fixed it!